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Test Kitchen Approved

Mary’s Scones 3 Ways

Mary’s Scones 3 Ways

Mary’s Scones 3 Ways

Recipe By Mary Johnston, Savory Franchising Team (adapted from Ina Garten’s Cranberry Orange Scones recipe)

Yields

8 scones

Recipe By Mary Johnston, Savory Franchising Team (adapted from Ina Garten’s Cranberry Orange Scones recipe)

If you've ever been to Savory's warehouse for a meeting, you've likely had one of Mary's famous scones. In fact, employees wish for guests to visit so they can gobble up any leftover scones. Here, we used Mary's base scone recipe and took it in three different flavor directions. Make a batch of each and you'll have a variety of flavors to offer a house full of guests.

Recipe Notes

The base scone recipe makes one batch of one of the flavor options listed. The recipe easily doubles and the dough can be refrigerated for a few days or frozen for up to a month.

*To use vanilla beans: split beans in half lengthwise and scrape seeds out from pod with the back of a knife. Use empty pods to make homemade vanilla extract or flavor homemade vanilla sugar.

Ingredients

For base dough:

2 cups all-purpose flour

1 Tbsp. baking powder


12 Tbsp. cold unsalted butter, diced

2 extra large eggs, lightly beaten

1/2 cup cold heavy cream

1 egg, beaten with 2 Tbsp. milk or water

For Cherry Orange Vanilla Scones:


1 orange, zest grated and juiced

1/2 cup dried cherries

1 Tbsp. all-purpose flour

1 cup confectioners’ sugar

2 Tbsp. orange juice


1/2 vanilla bean of choice*:




For Tropical Scones:

3 Tbsp. granulated sugar, divided


1/2 cup diced dried mango and/or pineapple

1 Tbsp. all-purpose flour

1 cup confectioners’ sugar

1/4 cup shredded coconut


2 Tbsp. milk or water

For Savory Cheese Scones:


1 1/4 cups shredded Gruyere cheese (about 6 oz.), divided

1 Tbsp. all-purpose flour

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Vanilla Bean Sugar

    This Vanilla Bean Sugar is a customer favorite for its classic vanilla flavor that's great on all kinds of desserts. Vanilla sugar is perfect for c...

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  • Madagascar Vanilla Bean Paste

    Our Madagascar Vanilla Bean Paste will take your desserts and baked goods to the next level. This vanilla bean paste helps you easily add both a ri...

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  • Madagascar Vanilla Beans

    Our Madagascar Vanilla Beans are Grade A, the highest quality available. Grade A beans, also called prime or gourmet vanilla beans, are pliable and...

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  • Mexican Vanilla Beans

    Our Mexican Vanilla Beans are Grade A, the highest quality. Grade A beans, which are also known as gourmet or prime quality, are plump and pliable....

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  • Ugandan Vanilla Beans

    Ugandan vanilla beans are a premium quality. These beans are plump, pliable, succulent, and flavorful. The purchase of these beans supports local f...

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  • Barrier Reef Caribbean Mix Seasoning

    Barrier Reef Caribbean Mix is a salt-free citrus seasoning blend that highlights Caribbean flavors such as chiles, nutmeg and ginger, in addition t...

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  • Natural Coconut Extract

    Our Natural Coconut Extract has the aroma and flavor of fresh coconut. This is a great coconut extract for baking, dessert & sweet recipes, but...

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  • Herbes de Provence

    Our salt-free blend of Herbes de Provence stays true to the classic French herb seasoning blend originally created in the South of France. Herbes d...

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Directions

Preheat oven to 400 degrees. Choose the flavor option you’re making and get those ingredients plus the base dough ingredients ready to go.

In the bowl of an electric mixer, combine flour, baking powder and salt for the base dough. Then add these ingredients based on the flavor option you’re making:

  • For Cherry Orange Vanilla Scones: 2 Tbsp. of the Vanilla Bean Sugar and the orange zest
  • For Tropical Scones: 2 Tbsp. of the granulated sugar and the Barrier Reef Caribbean Mix
  • For Savory Cheese Scones: Herbes de Provence

Add the diced butter and mix on low until butter is about the size of peas. Combine the 2 extra large eggs with the cream and slowly pour into the flour-butter mixture with the mixer running on low speed until just blended. The dough should be lumpy. Then add these ingredients based on the flavor option your making:

  • For Cherry Orange Vanilla Scones: Cherries tossed with 1 Tbsp. flour
  • For Tropical Scones: Dried mango or pineapple tossed with 1 Tbsp. flour
  • For Savory Cheese Scones: 1 cup of the shredded cheese tossed with 1 Tbsp. flour

Mix dough on low speed until additions are blended in and a smooth dough forms. Transfer dough to a well-floured surface and knead it into a ball. Roll dough to about ¾-inch thick. Use a 3-inch round cutter to cut out circles of dough. Transfer cut scones to parchment-lined baking sheets. Combine remaining scraps, roll out and cut again to get as many scones as possible out of the dough.

Brush tops of scones with the beaten egg and milk mixture. Then sprinkle with these ingredients based on the flavor option your making:

  • For Cherry Orange Vanilla Scones: Remaining 1 Tbsp. Vanilla Bean Sugar
  • For Tropical Scones: Remaining 1 Tbsp. granulated sugar
  • For Savory Cheese Scones: Remaining ¼ cup cheese

Bake scones for 20 to 25 minutes until golden brown and firm to the touch in the middle. Allow scones to cool for 15 min. on the baking sheet while you prepare a glaze based on the flavor option you’re making:

  • For Cherry Orange Vanilla Scones: Mix confectioners’ sugar with orange juice and vanilla bean paste until smooth.
  • For Tropical Scones: Mix confectioners’ sugar with shredded coconut, coconut extract and water or milk until smooth.
  • For Savory Cheese Scones: No glaze, since the melted cheese is the topping.

Drizzle scones with glaze and serve.